If you’ve been hunting for a vegan pumpkin dessert that slices cleanly, holds its shape, and still delivers the cozy fall flavor of a traditional pie—this one earns its place. No dairy. No eggs. No compromise.
This recipe uses pantry basics and a food processor, not pastry skills, to create a dessert that feels homemade in the best way. The smooth pumpkin filling contrasts with the crunch of a granola crust, and the whole pie sets beautifully without needing fancy stabilizers. I’ve baked it multiple times during recipe tests, and each slice held its own from fridge to plate.
You’ll walk away with a healthy pumpkin pie recipe that’s approachable, naturally dairy-free, and gluten-free adaptable.
Why Granola Crust Works Better for This Vegan Pie
A traditional crust demands butter, chill time, and gentle handling. Granola does none of that.
It blends up fast, presses into the dish easily, and keeps a light texture after baking. I’ve found that plain granola with almond flour gives the cleanest structure, but cinnamon granola brings a warm base if you’re after something more aromatic.
For a fall dessert lineup, this crust pairs just as well with vegan apple pie or fruit crisps.
Choosing Between Almond Flour and Ground Walnuts
Both options work for binding, but the difference shows up in texture and flavor.
Almond flour keeps the crust finer and more neutral. Ground walnuts create a more pronounced nutty flavor and a slightly oilier feel, which some might love with spiced fillings. I’ve tried both. For everyday baking, I stick with almond flour for its versatility and smoother finish.
If you’re after a slightly more rustic edge, ground walnuts will lean you there.
Building the Granola Crust with Minimal Effort
Pulse the granola in a food processor until it becomes a coarse, crumbly mix. Don’t grind it into dust—you want structure.
Once it’s blended with almond flour, coconut oil, and maple syrup, the texture should hold its shape when pinched. I always press it into the dish with the back of a measuring cup. It smooths the surface evenly without sticking to your hands.
Tip: Bake the crust alone for 10 minutes before filling. This step keeps it crisp after chilling and avoids sogginess underneath the creamy filling.
Mixing the Vegan Pumpkin Filling for a Smooth Set
Canned pumpkin, full-fat coconut milk, and cornstarch are the foundation. You’ll need a whisk and a steady hand.
The filling should be completely smooth before it touches the crust. I prefer using a mixing bowl and whisk rather than a blender—less air, better texture. Coconut milk gives richness without dairy. Cornstarch thickens as it bakes, allowing the pie to set in the fridge without gelatin or agar.
This style of filling also works beautifully for vegan pumpkin cheesecake if you swap the crust and adjust baking time.
Baking and Cooling: Timing Matters More Than You Think
After pouring the filling into the pre-baked crust, drop the oven to 325°F. The pie should bake until it’s mostly set around the edges but still moves slightly in the center.
You don’t want it too firm in the oven. The fridge finishes the job. I always chill this pie overnight. It slices better, tastes fuller, and holds its shape across a buffet table.
Takeaway: Cool the pie fully at room temperature before refrigerating. Rushing this step leads to condensation and a wet crust.
Serving Suggestions for a Dairy-Free Egg-Free Pumpkin Pie
This pie stands on its own, but a dollop of coconut whipped cream never hurts. I sometimes dust the top with cinnamon before serving for extra color.
For plating, I use a serrated knife and wipe between slices. It keeps edges clean and prevents crust crumbling. This helps especially with recipes like gf pumpkin pie where delicate crusts need a bit of care.
Leftovers store well for four days in the fridge, covered loosely with foil or beeswax wrap.
Related Vegan Pumpkin Recipes You’ll Also Like
Keep This One on Your Fall Desserts Board
This recipe proves that vegan pie recipes can be straightforward, slice clean, and taste like the season. No shortcuts in flavor. Just good, clear steps that anyone can follow.
Pin this Vegan Pumpkin Pie to your board so you can come back to it next time the leaves start turning. If you make it, I’d love to know how it turned out—drop a comment below and let’s talk baking.
Vegan Pumpkin Pie Recipe
A plant-based pumpkin pie with a creamy spiced filling and a crunchy granola crust. Naturally dairy-free and egg-free, this pie sets beautifully and delivers classic fall flavor with wholesome ingredients.
Ingredients
- FOR THE GRANOLA CRUST
- 2 cups granola (plain or cinnamon-flavored)
- ¼ cup almond flour or ground walnuts
- 3 tablespoons coconut oil, melted
- 2 tablespoons maple syrup
- Pinch of salt
- FOR THE PUMPKIN FILLING
- 1 can (15 oz) pure pumpkin purée
- 1 cup full-fat canned coconut milk (well shaken)
- ½ cup brown sugar
- ¼ cup maple syrup
- 3 tablespoons cornstarch
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 1 teaspoon pure vanilla extract
Instructions
- PREHEAT AND PREPARE THE CRUST: Preheat oven to 350°F (175°C). In a food processor, pulse the granola until it resembles coarse crumbs, leaving a bit of texture. Add almond flour, melted coconut oil, maple syrup, and a pinch of salt. Pulse until the mixture looks like damp sand and holds together when pressed.
- FORM AND BAKE THE CRUST: Press the crust mixture into a 9-inch pie dish, covering the bottom and sides evenly. Use the back of a spoon or measuring cup to smooth it out. Bake for 10 minutes to set, then remove from the oven and let it cool slightly while preparing the filling.
- MIX THE FILLING: In a large mixing bowl, whisk together the pumpkin purée, coconut milk, brown sugar, maple syrup, cornstarch, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract until completely smooth and uniform.
- FILL THE PIE: Pour the pumpkin mixture into the pre-baked crust. Use a spatula to smooth the top evenly across the surface.
- BAKE THE PIE: Lower the oven temperature to 325°F (165°C). Bake the pie for 50 to 60 minutes, or until the edges are set and the center has a slight jiggle when gently shaken. If needed, loosely tent the crust edges with foil during the final 15 minutes to prevent over-browning.
- COOL AND CHILL: Remove the pie from the oven and cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or overnight until fully set for clean slicing.
Notes
To ensure the crust is gluten-free, use certified gluten-free granola or oats. For a firmer texture, allow the pie to chill overnight before slicing. Store leftovers covered in the refrigerator for up to 4 days.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 424Total Fat 22gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 10gCholesterol 0mgSodium 104mgCarbohydrates 51gFiber 5gSugar 30gProtein 7g
